Lightly grease a 9 inch square baking pan.
In a medium bowl combine graham cracker crumbs and sugar.
Add the melted butter and toss together well.
Press into baking pan and set aside.
In a large bowl, combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves.
Fold in softened ice cream and stir well to combine.
Spread ice cream mixture over crumbs smoothing the surface.
Cover with plastic wrap and freeze to firm.
Just before serving whip cream to soft peaks.
Cut Ice Cream into bars.
Garnish with whipped cream and nuts.
Ingredients:
1 1/4 graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups pumpkin puree
1/2 firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
4 cups vanilla ice cream, softened
1/2 cup whipping cream
1/2 cup chopped pecans
Steps/Methods:
Lightly grease a 9 inch square baking pan.
In a medium bowl combine graham cracker crumbs and sugar.
Add the melted butter and toss together well.
Press into baking pan and set aside.
In a large bowl, combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves.
Fold in softened ice cream and stir well to combine.
Spread ice cream mixture over crumbs smoothing the surface.
Cover with plastic wrap and freeze to firm.
Just before serving whip cream to soft peaks.
Cut Ice Cream into bars.
Garnish with whipped cream and nuts.
